Ingredients
| large eggs |
4
|
| mayonnaise |
2 Tbsp.
|
| cream cheese, softened |
2 Tbsp.
|
| yellow mustard |
2 tsp
|
| white vinegar |
½ tsp
|
| salt |
⅛ tsp
|
| small jalapenos, divided |
2
|
| cooked bacon pieces |
1 Tbsp.
|
| ground nutmeg |
¼ tsp
|
| green onions, sliced |
2 tsp
|
Directions
- PLACE eggs in a large saucepan and COVER with cool water. BRING to a boil, then REMOVE from heat and COVER with a lid. Allow eggs to sit in pan for 12 minutes, then TRANSFER eggs to an ice bath using a slotted spoon. Once eggs are cool, PEEL eggs and slice in half lengthwise.
- PLACE egg yolks in a bowl. ADD mayonnaise, cream cheese, mustard, white vinegar, and salt. Finely DICE one of the jalapenos, then ADD to the bowl. STIR until smooth, then PLACE in a piping bag fitted with a small piping tip.
- PIPE filling into the whites of each egg. SLICE the remaining jalapeno into thin rounds and PLACE on each egg. SPRINKLE each egg with bacon and green onions.
- SERVE and REFRIGERATE leftovers up to 3 days.
Nutritional Info
Per Serving: 1 Deviled Egg (1/2 of an egg)
| Calories |
94
|
| Total Fat |
8 g
|
| Saturated Fat |
2 g
|
| Cholesterol |
117 mg
|
| Poly Fat |
23 g
|
| Mono Fat |
2 g
|
| Sodium |
110 mg
|
| Total Carbohydrate |
1 g
|
| Sugar |
0 g
|
| Dietary Fiber |
0 g
|
| Protein |
5 g
|
| Vitamin A |
54 mcg
|
| Calcium |
1 mg
|
| Iron |
1 mg
|
| Vitamin D |
1 mcg
|
| Choline |
88 mg
|
| Potassium |
48 mg
|